- 250g caster sugar
- 225g water
Bring the water and sugar to a boil. Use a wet pastry brush to brush the inside of the pot. Use a sugar thermometer. When the mixture is at 155°C (hard crack stage), plunge the pot into cold water to stop cooking.
Tape 2 forks back to back—you will use this as your tool to create your spun sugar masterpiece. Dip and flick back and forth over a greased rolling pin. Gather up strands and mould with your hands. Place on top of puddings for decoration.
Enjoy this recipe with one of South Africa’s best wines, go to wineofthemonth.co.za
Recipes by Diane Heierli, Photography C&D Heierli